Reviewed: Apr. 25, 2009

Fantastic...I added Old Bay:)

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loves2cook

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Reviewed: Apr. 19, 2009

Excellent

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Denise

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Reviewed: Apr. 16, 2009

Very good, but needed something to give it some zest!

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CJFisher

Cooking Level: Expert

Living In: Winter Park, Florida, USA

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Reviewed: Apr. 9, 2009

I am the person who submitted this recipe. I have read through the posted comments and am pleased to see the majority of the people who tried it...liked it. My mother created this recipe as she was very fond of "shrimp salad sandwiches" and preferred to taste the shrimp, NOT to have it overpowered by other ingredients or seasonings. So, to those who like it, you have my blessings and I hope you continue to enjoy it for years to come.........

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NIKIJO

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Reviewed: Feb. 20, 2009

easier than i thought and more tastey than expected. its a keeper for sure.

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Wise Old Owl

Cooking Level: Expert

Living In: Pennington, New Jersey, USA

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Reviewed: Feb. 20, 2009

With the exception of carrots, this the recipe my grandmother used 60yrs ago in Florida. Shrimp was so cheap back then that she served it a lot.(according to my Mom) I still use that recipe today & was thrilled to see you had it too. Its hard to find a seafood Res. that serves it. If served the same day you need less mayo, but if it sits over- night, you'll find that 3/4 c. mayo is perfect.. Sometimes even more..

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SYLVIE965

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Reviewed: Feb. 8, 2009

Very good! I omitted the onion and added a tsp. or so (to taste)of Dijon mustard and a splash of white wine vinegar for some kick. Served with freshly baked potato rolls at brunch. Was well received by guests.

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Alex

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Feb. 3, 2009

This was great. Just to say made it for me and my husband ended up eating it all. One change though. Instead of using chopped onions I used onion powder since I am not an onion fan.

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Carol

Cooking Level: Beginning

Home Town: Brownsville, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Feb. 1, 2009

This was great made a few slight changes. First I used two pounds of shrimp shredded. Then I only used 1/4 cup mayo and added 6oz plain nonfat yogurt. Finally I used a sweet onion and a little less celery(not a fan)and added a tblspoon of lemon juice. Seasoned with a dash of chile powder, pepper, and adobo.

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Luvmyfamily

Cooking Level: Beginning

Home Town: Attleboro, Massachusetts, USA

Living In: Middletown, Rhode Island, USA

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Reviewed: Jan. 15, 2009

I have made sh-sal for 15 years but I have to admit this is the best yet maybe it was the drying tips or carrots or hard boiled egg changes 1 hb egg 1/4 cup mayo 1/4 salad dress 1 tsp old bay

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ken

Cooking Level: Expert

Home Town: Essex, Maryland, USA

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Reviewed: Jan. 13, 2009

I know I shouldn't rate a recipe I changed so much but I really loved this -with my changes. I was looking for a shrimp salad similar to the kind I used to have in Baltimore. This wasn't it but it inspired me to try a few different things - to this recipe I omitted the carrot & eggs, used sweet vidalia, added about 2 TBS Old Bay (more or less to taste), a pinch of cayenne and a couple of splashes of worschester. It was FABULOUS! I served on crusty rolls with lettuce. Yum!

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Alice

Cooking Level: Expert

Living In: Tampa, Florida, USA

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Reviewed: Jan. 2, 2009

Edible but not impressed.

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gemchick82

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Upper Marlboro, Maryland, USA

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Reviewed: Jul. 23, 2008

I followed the recipe and found it to be bland. I added a slight touch of Old Bay Seasoning and cayenne. I so wish it was a "keeper', but sadly it is not. My husband liked it, however.

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JHL

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Reviewed: Jul. 16, 2008

This was good, with modifications. Like other reviewers', I used sweet vidalia onion. I also added a Tbs. of dijon mustard and a tsp. of horseradish for some zing. Chopped a few herbs from my garden too - - thyme and parsley. Then I hollowed out a couple of nice ripe Jersey tomatoes and filled them with the shrimp salad. A very healthy and delicious dinner on a hot summer night.

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jul. 9, 2008

And it was shrinply delicious. Will make again with one change. Next time I will only put one egg. Thanks for a great recipe!

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chef_crystal_lea

Cooking Level: Expert

Home Town: Henderson, Kentucky, USA

Living In: Wahiawa, Hawaii, USA

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Reviewed: Jun. 28, 2008

This was great, but did not have shrimp so i made it with imitation crab meat, I put the salad in Filo cups for parties, it is a keeper.

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Monica Candel

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Reviewed: Jun. 15, 2008

I used 1 lb. bag of smaller frozen shrimp thawing them and patting dry with paper towels. I used 1/2 cup mayo, 1/4 sour cream, and 1/2 tsp Old Bay Seasoning. I added a little too much salt so will go light on that next time. We loved this recipe.

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MaryY

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Reviewed: Apr. 25, 2008

I liked this recipe it was quick and easy. I love cheese so i added some "kraft" crumbles 3 cheeses and a half piece left over baked chicken, I dont care for raw carrots so I didnt use any. I used precooked shrimp and i let them thaw out all the way and it came out perfectly!!

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chantal

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2008

I added a little fresh dill which was lovely. Next time I'm going to try some curry powder. It's a good base to work from, nice texture, visually appealing, tasty.

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